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Lunch / Dinner

Oyakodon (Poached Chicken and Egg in Dashi and Soy Broth)

Oyakodon [oh-YAH-koh-dohn] is an easy-to-prepare all-in-one Japanese dish that feeds, warms, and comforts the soul. With poached chicken, eggs, and an umami-rich dashi and soy broth, this is a quick and easy weeknight dinner option, as long as you prepare the Primary Dashi ahead of time.

This recipe is reprinted from The Japanese Larder by Luiz Hara.


4 servings

Total Time

20 minutes

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Test Kitchen Tip

Steamed Rice

Wash 1 ½ cups short-grain rice in a bowl with plenty of water using a circular motion with your hand. Drain water and repeat washing 3–4 times until water runs clear. Transfer rice to a strainer and let drain 15 minutes. Next, place rice and 1⅔ cups water in a saucepan with a tight-fitting lid (preferably glass) to soak for 30 minutes. Bring rice to a boil; reduce heat to low and simmer rice 15 minutes. Do not remove the lid at any stage during cooking or resting. Remove pan from heat and let rice rest 15 minutes before serving.



Cook rice according to directions; keep warm.

Combine Primary Dashi, soy sauce, mirin, sake, and sugar in a bowl; mix until sugar dissolves.

Lightly beat eggs in a bowl with a fork or chopsticks.

Pour dashi mixture into a shallow pan (but deep enough to accommodate all the ingredients) and bring to a boil. Stir in chicken and onion, cover, reduce heat to medium, and simmer 5 minutes.

Gradually pour ⅔ of the beaten eggs into the pan, working from the center of the pan to the edges in a gentle swirling motion. Cook eggs for about 1 minute, then add remaining eggs around the pan, and cook for another 30 seconds. Turn off heat and let the dish rest, covered, 1 minute more.

Divide rice among 4 bowls and top with chicken mixture.

Top servings with chives, nori, and peppers.

Nutritional Facts

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